Preparation Instructions:
To begin the creation process, preheat your oven to 425 degrees Fahrenheit, or 220 degrees Celsius. Next take out a mixing bowl, and briskly mix together the can of pumpkin puree, fresh cold skim milk, and three of the large fresh free range egg whites. Factory farm egg whites will work too, although free ranges eggs are generally thought to be healthier. Once this base batter is smooth, carefully stir in the Splenda brand sugar substitute. Moving along, next stir in the pumpkin pie spice. Once your pumpkin filling is finished being mixed together, pour it into your nine inch low fat graham cracker crust, then level it off so that the surface of the pie is even. Finally you will want to brush the remaining two egg whites over the outside of your pie crust, as this will help it to not get too soggy from the moist pumpkin filling. You are now ready to begin baking, so slide your pie into the oven, and let it bake for fifteen minutes. Then you will want to reduce the temperature to 350 degrees Fahrenheit, or 175 degrees Celsius, and then let your pie bake for another forty five minutes, or until you can poke the filling with a toothpick or fork, and the instrument slides out clean. Once baked, let the pie cool for one to two hours, so that the filling can set. Serve the pie at room temperature, garnished with Cool Whip brand whipped cream, or a nice sweet vanilla bean ice cream.

Preparation Instructions:
Preheat your oven to 350 degrees Fahrenheit, or 350 degrees Fahrenheit. Next take out a large mixing bowl, and briskly stir together the large fresh whole organic egg, Splenda brand artificial sweetener, and the McCormick pumpkin pie spice. Once this initial mixture is even and consistent, gradually stir in the canned pumpkin pie puree and unsweetened evaporated milk. Forcefully whip and stir these ingredients together until it forms a nice smooth and silky sugarless pumpkin pie filling. Moving along to the next step, you are now ready to pour your pumpkin pie filling into a nine inch uncooked sugarless pie crust. Level out the filling, as you do want an uneven pie surface. Next onward to the baking part of the recipe. Slide your pie into the oven, and let it bake for half an hour, or until you can stab it with a toothpick, and the toothpick comes out clean. At this point you will want to take your pie out of the oven, and then set it out on the kitchen counter to cool for an hour or so. Try garnishing the pie with a sugarless whipped cream, or some sugarless vanilla bean ice cream.

Preparation Instructions:
First you will want to add your tofu to your blender, and then puree it until it’s smooth. Next take out a large mixing bowl, and then cream together the canned pumpkin puree and the white cane sugar. Next stir into this same mixture the tofu puree, fresh ground ginger, fresh ground cinnamon, the fine ground salt, and fresh ground cloves. Vigorously mix all of these fresh and tasty ingredients together until a smooth filling forms. You are now ready to pour the filling into your unbaked premade pie shell, leveling out the surface with the flat end of your mixing spoon. Bake your vegan pumpkin pie at 425 degrees Fahrenheit, or 220 degrees Celsius, for fifteen minutes. Next reduce your oven temperature to 350 degrees Fahrenheit, or 175 degrees Celsius, and let the pie bake for an additional forty five minutes, or until you can poke the pumpkin pie with a toothpick, and it slides out totally clean. Once your pie is done, set it on a wire rack, and let it cool for roughly two hours, so that the filling can set properly. Garnish your pumpkin pie with vegan friendly coconut meat based whipped cream.